Seasonings
300 g pork liver, with appropriate amounts of carrot slices and cucumber slices.
Seasonings
Finely chopped scallion and ginger, 5 g each; salt, MSG, and white vinegar, 1 teaspoon each; sugar, 1/2 tablespoon; cooking wine and soy sauce, 1 tablespoon each; vegetable oil, 1000 g (about 2.2 lbs, with approximately 75 g / 1/3 cup actually used).
Steps
1. Wash the pork liver thoroughly, slice into thick pieces, place in a bowl, and mix with salt, MSG, cooking wine, and cornstarch to coat evenly. Slide the liver into oil heated to 50% hot (about 275°F/135°C) and cook until just done, then remove and drain excess oil.
2. In a bowl, combine cooking wine, soy sauce, sugar, and MSG to make the sauce mixture.
3. Heat oil in a wok until hot, then stir-fry the minced scallion and ginger until fragrant. Add white vinegar, carrot slices, cucumber slices, and pork liver slices, along with the prepared sauce, and stir-fry until everything is cooked through.